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Show ' - , - , ..." , Standing Rib Roast of Beef with Oven-Brown- oBeef-Fm3afcg3?3ut with rack. Drain potatoes and put in drippings in . roasting pan. Bake 40 to 60 min., or until potatoes, are tender, turning occasionally and basting with drippings in roasting pan. Remove roast to serving platter when done but continue baking potatoes. Remove thermometer from roast and keep roast hot. : Allow to stand 20 to 30 mm. before serving, This allows roast . to absorb its juices and become easier to carve. Remove potatoes from oven. If potatoes next mnticrh. set turiDeritlire hmwn - f mrmmT kr V V Q" j www Broil nf At rnntrnl fS00F or hiffher). rince Broil potatoes in a small shallow baking pan 2 to 3 min., or until browned, turning potatoes frequently and basting with the meat drippings. Remove from broiler and "arrange jtat6erarovmdthr roast on the' serving platter. About 12 servings out Stt showffjps with damp cloth Potatoes ed t tjbcsjit Wipe (6 to V t&t.) standing rib root! of beef . dealer loosen chine bone to meat (Have make carving easier.) Place roast on rack, e up. Sprinkle with a mixture of 1 W teaspoons salt-tz- r T teaspoon m onosodium gluta mate teaspoon pepper Insert meat thermometer in center of thickest part of lean; be sure bulb does not rest on bone or in fat. 7 3-r- it fat-sid- Roast at 300"F allowing 18 to 20 min. per pound fof fnejttvrtS mtarperpound for medium;2I to 30 min. per pound for well done.Roast-is-don- e. 140F for rare, 160F for medium, and 170F for well done. About 40 min. before roast is done, wash, pare, and "cut into halves 6 medium-siz- e (about 2 Iks.) or um 12 small whole For Oven-Brown- Potatoes ed ' ww mm - In covered saucepan, cook potatoes in boiling salted water to cover (1 teaspoon salt per qt. water), for only 10 min. ' 9-i- cjk Brussels sprouts Cover with cold water. Add constantly, until marshmallows are melted. Set aside to cool. Sift together and set aside 2 cups sifted cake flour 1 teaspoon baking powder teaspoon salt Yi teaspoon baking soda Cream together until shortening toospoon salt toospoon paprika V toospoon poppor two-thir- ds - full with Hydrogenated vegetable shortshortenening; oil for lard or cooking ing, 1 cup shortening 2 teaspoons vanilla extract Add gradually, creaming until fluffy after each addition 1 cup sugar Add in thirds, beating thoroughly after each addition 3 eggs, well beaten Stir in cooled cocoa mixture. Measure Va cup thick sour cream deep-fryin- g Heat, slowly to 300F. When using? an follow manufac-turer- 's automatic deep-frye- r, directions for amount of fat, temperature, and timing. Meanwhile, wash and pare 2 lbs. (about 6 medium-size- ), ; ;. " l potatoes form Trim off sides and ends to large. blocks. Cut lengthwise into about H-i- n slices; stack evenly. Cut lengthwise into in. wide. Pat dry with sticks about " , ' v absorbent paper. 1 . ; . cup at a time in hot fat Fry about until potatoes are transparent but not 1 ' " i t. before serving, heat fat .to Mix thoroughly in a 360F. cup at 1 Return potatoes to fat, frying 1 a time. Fry until crisp and golden brown. Drain on absorbent paper. Sprinkle with Salt Serve immediately or keep warm in 300F oven. 6 serving . . Alternately add dry ingredients in fourths, sour cream in thirds, to creamed mixture. After each addition, beat only until smooth. Finally beat only until batter is smooth (do not overfreat). Turn batter into pans. With spatula, draw batter from center toward edges of pans. Tap bottom of pans sharply with hand to release air bubbles before placing in oven. Bake at 350F 30 to 35 min., or until a cake tester or wooden pick comes out dean when inserted in center of cake or cakeLsprings backjvhen .touched lightly at center. Cool cake 10 min. in pan on cooling rack after removing from oven. After cooling, run spatula gently around sides of pan. Cover with cooling rack. Invert and remove pan. Immediately peel off waxed paper and turn cake top sidejip. Cool cake completely on cooling rack. Prepare Glossy Chocolate Frosting Spread frosting over top of bottom layer. Cover with second layer. If necessary, hold layers in position with wooden picks; remove them when frosting is set. Frost sides and pile remaining frosting on top of cake and spread lightly. Garnish with Walnut halves (as in picture) One 9-i- n, round layer cake Glossy Chocolate Frosting browned. Drain potatoes over fat a few seconds before removing to absorbent paper. Keep warm in 300F, oven. Just all-purpo- sa is Yt French Fried Potatoes g, . softened Stirring constantly, cook over simmering water 3 to 5 min., or until sauce is heated thoroughly. Remove from simmering water; coyer and set aside. Drain the Brussels sprouts and serve with the Sour Cream Sauce. 6 servings about 20 Method For deep-fryinmin. before frying, fill a deep saucepan ' ' 1 Va discarding liquid. In uncovered saucepan, cook the Brussels sprouts in boiling salted water to cover (1 teaspoon salt per qt. water) 10 to 20, min., or until just tender. Meanwhile, prepare the sauce. n. frequently in water 20 (about W lb.) mart hmatlows marshmallow quarters in top of Put ' double boiler with cup cocoa Vx cup hot water Cook over simmering water, stirring Yt teaspoon salt Let stand 20 to 30 min. to remove small insects and dust which settle in the Brussels sprouts. Wash Brussels sprouts and drain, 1 ... 1 Cake Cut into quarters, using scissors dipped . top of double boiler 2 oca yolks, slightly booton 1 cup thick tour cream 2 teaspoons lomon ulco 1 .. round Grease bottoms of two waxed with Line cake paper layer pans. cut to fit pan bottoms. Grease waxed paper. For Sour 'Creani' Sauce Mix together in. v o:-- - r with Chocolate Frosting with Sour Cream Sauce For Brussels Sprouts Wash thoroughly; remove and discard wilted outer leaves ......... i - ''J . Cocoa-Mallo- w Brussels Sprouts from feT XtjJ2 Oven-Browne- potatoes, washed and pared X KVOvCOs Thickly spread glossy chocolate frosting and a crown of walnut halves give an flavored cocoanl low cake. alluring hint of the lusdout cake inslde-H-ic- hly - 4-- d Potatoes can be preNote: roast the without by placing the pared drained cooked and potatoes in a partially " shallow baking pan with I tablespoon melted butter or bacon fat for each potato. Bake at 400F about 40 min., or until potatoes are tender and browned, turning occasionally and basting with the melted butter or bacon fat. po-krto-es, " mwm V . Va Stir in 2-- qt. saucepan cup sugar cup cornstarch ' cup boiling water 2 sq. (2 ox.) chocolate, cut in piects Vi teaspoon salt Cook over medium heatj stirring fre quently, until mixture thickens. Remove from heat. Stir in Va cup butter or margarine i 2 teaspoons vanilla extract 1 4 . 1 Spread on cake while frosting is hot. Enough to frost tides and cake layers topi of two 9-i- n. Fill a deep saucepan with fat as in Method I and heat to 360F. Method Meanwhile,, wash, pare, and cut potatoes as in Method I. Fry until tender . and golden brown. .... ' Drain on absorbent paper. Sprinkle with salt. Keep warm in oven until ready to serve. JUNE 27. 1954, -- FAMILY WlUClY tAAGAZJNZ . 9 |